Sourdough pizza

From Bradnor
Jump to navigation Jump to search

⇐ Bread & Baking


Ingredients

amounts are total:levin/main, i.e total of ingredients : used for poolish/levain / remaining added for main ferment
total levain main ingredient
150g 150g - sourdough starter
350g 250g 100g white bread flour
250g 200g 50g water
50g - 50g fine durum wheat semolina
7g - 7g salt
15g - 15g olive oil

Method

  1. Mix the starter with 250g of the flour and 200g of the water until all the flour has been absorbed and mixture is fairly smooth. Cover and leave at room temperature for 4 hours
  2. Add half the remaining water and the rest of the flour, semolina, salt and olive oil. Mix thoroughly and cover and rest for 10 minutes. If the dough feels tight add more of the water. Knead the dough until it loses its stickiness and become smooth and elastic - spray with a little water is sticking too much. Shape into a ball, cover and leave to prove at room temperature.
  3. Divide into 4 equal pieces and shape into balls - using a minimum of flour to avoid sticking. Dust work surface and balls with semolina, cover and leave for 2-3 hours.
  4. Now ready to use or freeze

Slow dough : Real bread Sourdough pizza

italian